Preparation

Squeeze lemon juice into small bowl. Add anchovy fillets and garlic, and combine to make a paste, mashing anchovies and garlic against side of bowl with back of spoon as necessary. Stir in vinegar and mustard. Slowly whisk in olive oil until dressing is thick. Season to taste with salt and pepper, and set aside.

In large bowl, combine arugula, spinach, and chicken. Drizzle with enough dressing to coat, and toss to mix. Divide salad among four individual plates. Top each with cheese and kale chips, and serve immediately.